CHASEN'S CARROT SOUFFLE
This makes a nice buffet dish for a special party. It had been served as a side dish at Chasen's Restaurant (now closed) in Beverly Hills.
Provided by lynnski LA
Categories < 4 Hours
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Slice carrots one inch thick and steam until very tender, about 15 minutes.
- Puree in a blender or food processor.
- Butter the bottom and sides of a 9 X 13 inch baking dish.
- Sprinkle with sugar.
- In a saucepan, cook onion in 1/3 cup butter over medium heat until tender, but not brown, about 2 minutes.
- Blend in flour, salt and nutmeg and cook, stirring constantly, until mixture is smooth and bubbly.
- Stir in milk all at once.
- Add brown sugar and cook,stirring constantly, until mixture boils and thickens.
- Remove from heat.
- Blend mashed carrots and apple juice.
- Preheat oven to 350 degrees F.
- Beat egg whites with cream of tartar in large mixing bowl at high speed until fluffy but not dry.
- Beat egg yolks slightly in small bowl.
- Blend small amount of hot carrot mixture into yolks.
- Stir yolk mixture into carrot mixture.
- Gently, but throughly fold yolk mixture into whites.
- Pour into prepared baking dish and gently smooth surface.
- Bake until puffy and delicately browned, 40 to 45 minutes.
- Serve immediately.
Nutrition Facts : Calories 97.9, Fat 3.4, SaturatedFat 1.3, Cholesterol 108.6, Sodium 182.3, Carbohydrate 12.3, Fiber 1.8, Sugar 5.4, Protein 4.7
CARROT SOUFFLE
An excellent side dish, or have it for brunch.
Provided by LOUETTA
Categories Side Dish Vegetables Carrots
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
- Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
- Bake for 45 minutes.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 34.8 g, Cholesterol 93 mg, Fat 17.6 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 3.4 g, Sodium 508 mg, Sugar 28 g
SAM BEALL'S CARROT SOUFFLé
This is more of a casserole than a traditional soufflé. It comes from Sam Beall, the proprietor of Blackberry Farm in Tennessee, who died at age 39 in a ski accident. The dish makes its seasonal debut on the Beall family table at Thanksgiving, but paired with a salad, it becomes lunch or a light dinner any time of year. Use the sweetest carrot you can find, and grate the onions on the same grater you use for the cheese to save a little prep and clean-up time. Many of the steps are easy enough for children, making it a great dish for teaching cooking skills. It will become part of your winter rotation, and travels well.
Provided by Kim Severson
Categories casseroles
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Butter a 2-quart soufflé dish or baking dish.
- Put the carrots in a large pot and cover with about an inch of water. Add a heaping tablespoon of salt and boil the carrots until they are tender enough to yield to the tip of a knife, about 10 minutes.
- Strain the carrots and purée them in a food processor. Put them in a large bowl; stir in the milk, cracker crumbs, cheese, onion, butter, cayenne, black pepper and remaining salt.
- In another bowl, beat the eggs until they are quite foamy. Using a whisk and a gentle touch, mix the eggs into the carrot mixture.
- Scrape the mixture into the buttered dish and bake for about 45 minutes, until the soufflé is slightly puffed, light golden brown and pulling away from the sides of the dish. Serve warm.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 342 milligrams, Sugar 6 grams, TransFat 0 grams
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